Hospitality Restaurant and Management Instructor

Trade School; Houston (TX); On-site; USD 42,000 - 64,000; Part time

Job summary

The Culinary Institute LENOTRE is seeking an Adjunct Instructor for Culinary/Hospitality to teach a range of courses in classroom or lab settings and to implement effective teaching strategies while monitoring student progress.

Responsibilities include attendance, grading, surveys, and maintaining records, with regular student access and adherence to university policies. Some travel or additional duties may be required.

Qualifications

• Baccalaureate degree in a Culinary/Hospitality Program.
• Three (3) years of current experience in the food service industry.
• Teaching experience is desirable.
• Five (5) years of current experience in the food service industry considered a plus.
• Certifiable as Culinary Educator and certifiable at the Sous Chef level or above.

Responsibilities

• Attend a weekly feedback meeting with the assigned EU administrator (Dean of Academic Affairs, Academic Advisor, or Program Director) to review student and classroom issues.
• Maintain accurate attendance (daily and weekly).
• Make phone calls to students who have been absent.
• Review and administer pre- and post-testing in all appropriate courses.
• Administer required surveys and assessments in all appropriate courses.
• Notify the registrar of changes in the roster.
• Prevent “do not admit” students from entering class until cleared.
• Maintain an accurate and fair grading scheme for each student.
• Adhere to all University policies, rules, and regulations.
• Maintain formal, neat, legible, accurate, and organized course syllabi.
• Update attendance daily and grades weekly; ensure any physical student records of attendance and grades remain on campus in the designated area.
• Conduct class according to scheduled times.
• Prevent excessive breaks.
• Avoid dismissing classes early.
• Arrive at the University 20 minutes before the start of class fully prepared for each session.
• Be available to students 15 minutes prior to the beginning of the class session for questions and advising.
• Submit grades no later than Monday 5 pm EST following the end of each term.
• Ensure that students adhere to University Policy.
• Attend, if possible, graduation ceremonies.
• Maintain classrooms in a clean and orderly manner.
• Motivate, encourage, and assist students with academic issues and class attendance.
• Maintain current and accurate information related to the subjects taught
• Complete annual professional development plans
• Tutor students as necessary
• Abide by all State, Federal, and/or University laws and rules pertaining to safety, health, and conduct.

Skills

Food service experience

Culinary arts knowledge

Communication skills

Education

Baccalaureate degree in Culinary/Hospitality

Bachelor’s degree in hospitality, Restaurant Management, or Culinary Arts

Culinary Educator certification

Sous Chef certification or higher

Job description

Job Description

Job Description

Under the general supervision and direction of the Director of Education and Program Chair of the Culinary/Hospitality Department, the Adjunct Instructor, Culinary/Hospitality, is responsible for teaching various Culinary/Hospitality courses in the classroom or in a lab environment. Teaching assignments for this position include but are not limited to Human Resources Management, Hospitality Marketing and sales, Menu Management, Restaurant Operation, and Management, Nutrition for Food Service Professionals, Dining Room Operations, and Beverage Management. This position is also responsible for implementing teaching strategies, monitoring, and evaluating student progress and keeping accurate records.

Minimum Qualifications

• Baccalaureate degree in a Culinary/Hospitality Program.
• Three (3) years of current experience in the food service industry.

Desired Qualifications

• Five (5) years of current experience in the food service industry.
• Teaching experience.
• Experience in a full-service restaurant, Garde manager, pastry, baking, catering, and banquets.
• Bachelor’s degree in hospitality, Restaurant Management, or Culinary Arts.
• Certifiable as Culinary Educator and certifiable at the Sous Chef level or above

Responsibilities

• Attend a weekly feedback meeting with the assigned EU administrator (Dean of Academic Affairs, Academic Advisor, or Program Director) to review student and classroom issues.
• Maintain accurate attendance (daily and weekly)
• Make phone calls to students who have been absent.
• Review and administer pre- and post-testing in all appropriate courses.
• Administer required surveys and assessments in all appropriate courses.
• Notify the registrar of changes in the roster.
• Prevent “do not admit” students from entering class until cleared.
• Maintain an accurate and fair grading scheme for each student.
• Adhere to all University policies, rules, and regulations.
• Maintain formal, neat, legible, accurate, and organized course syllabi.
• Update attendance daily and grades weekly; ensure any physical student records of attendance and grades remain on campus in the designated area
• Conduct class according to scheduled times.
• Prevent excessive breaks.
• Avoid dismissing classes early.
• Arrive at the University 20 minutes before the start of class fully prepared for each session.
• Be available to students 15 minutes prior to the beginning of the class session for questions and advising.
• Submit grades no later than Monday 5 pm EST following the end of each term.
• Ensure that students adhere to University Policy
• Attend, if possible, graduation ceremonies
• Maintain classrooms in a clean and orderly manner.
• Motivate, encourage, and assist students with academic issues and class attendance.
• Maintain current and accurate information related to the subjects taught
• Complete annual professional development plans
• Tutor students as necessary
• Abide by all State, Federal, and/or University laws and rules pertaining to safety, health, and conduct.

PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

WORK ENVIRONMENT: The work environment characteristics described here represent those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Company Description

The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals.

CULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor

Company Description

The Culinary Institute LENOTRE was founded in 1998 by third-generation French chefs Alain Lenotre. The LENOTRE® name is known worldwide for its French cuisine and pastry arts. At CULINARY INSTITUTE LENOTRE®, students will study both classic and contemporary culinary methods, learn to prepare hundreds of dishes, and expand their knowledge of various topics related to the culinary arts. For those enrolled in associate degree programs, this includes nutrition, menu development, and wine fundamentals.
CULINARY INSTITUTE LENOTRE® offers seven programs - bachelor's degree, four elite diploma programs and three associate degree programs with the option of specialty electives such as hotel, hospitality and restaurant management, LENOTRE® sommelier, or advanced artistic skills of pastry décor